Stories Behind the Desserts
On April 30, 2016 we held our first event called “An Evening of Stories” which we laughed, cried, and smiled a lot over stories from families, teachers, sponsors, and kids which are involved in our programs.
We were also fortunate to have the staff and board members baked lots of yummy treats and shared the stories behind them:
Earl Grey Spongecake: Jacqui Goldring
This recipe is close to my heart as it is inspired by my wonderful British family. I met my husband on an exchange program in London and it was love at first sight! I not only fell in love with him but with Britain. I was warmly welcomed into this rich culture and adapted many traditions. Of these traditions, afternoon tea must be one of my favorites. I love to indulge in a slice of Victorian Sponge Cake with a nice cuppa! Victoria Sponge was named after Queen Victoria as she also enjoyed a slice of sponge with her afternoon tea. I have modernized this traditional recipe with the addition of local Rose-Infused Honey and Earl Grey tea. The honey and tea create a floral flavor and provide much needed moisture in this dry Colorado climate. This cake is perfect for days when we miss Britain. Enjoy a slice and think of Blighty!
1 3/4 cups cake flour
3/4 cups caster sugar
1 3/4 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups earl grey tea infused with rose petal honey
2 tablespoons heavy cream
1/2 cup melted butter
1/4 cup Earl grey tea mixed with 3 tablespoons powdered sugar
Chavocado Pudding: Nicole Eckman
This pudding got my 6 year old daughter to eat avocados. When my oldest daughter was in kindergarten I decided it was time to expand her food repertoire. She was a picky eater and getting pickier. I would offer a healthy option like avocado or guacamole and she would say, “I HATE avocados! They are green and mushy and slimy!” This was always her response despite the fact that she had never tasted them. I came across the recipe for Chavocado pudding and offered her “pudding” for breakfast one day. As she voraciously ate the pudding, she looked at me with suspicious brown eyes and said, “Why are you letting me eat this for breakfast?” That was when I revealed the ingredients which, of course, included 4 avocados! (plus raw cacao powder, maple syrup and vanilla). Needless to say, she is now 11 years old and eats avocados regularly, both in their natural form and in their chocolate disguise. Five years later this remains a staple dessert in our home. ENJOY!
John’s Angel Food Cake: John Reed
This was the very first thing I baked by myself. I was only 12 years old when I made the first one and my mom wasn’t even home to help me! Before I made this cake, I liked to help my mom in the kitchen. But one day my mother wasn’t around and I got the urge to whip something up in the kitchen. To be honest, I was craving something sweet, so I thought to myself, “Well, if I make a cake, no one can really say no since I’m making it and it might be delicious and curb my sugar craving.” So off I went to ask my dad what his favorite desert was?” When he said, “angel food cake that my mom used to make for my birthday,” I knew I had to make it! I walked all around my neighborhood to ask if anyone had an angel food cake pan and finally found one. Then I looked up the recipe online. And that was that. It turned out perfectly! I even use a wine bottle to balance the special cake pan upside down to cool. Since that day, I’ve made at least ten of these cakes and every time I make one, I’m proud of myself.
Pumpkin Chocolate Chip Sourdough Cake: Charlene Horton-Garcia
This is my family’s go-to recipe during the winter months. It’s our favorite way to eat our home-grown and CSA pumpkins and squashes, the eggs from our backyard chickens (part of our home almost three years), and the sourdough starter I was gifted from Ingrained Bakery in Fort Collins over 5 years ago. Growing large squash like Pink Banana and Cinderella pumpkins has gotten my kids excited about gardening; especially since they get to see such a large return from such a small seed. Getting to bake with them all winter is a wonderful (and delicious!) bonus.
Pound Cake: Claudia DeMarco
Every summer my family would pile into our station wagon and drive from North Carolina to Georgia to spend four to six weeks visiting grandparents, aunts, uncles and cousins. I can still smell the deliciousness of my Grandma T’s pound cake when we arrived at her house. There it would be cooling on the kitchen table. So when I bake this cake it takes me back to those fun summer days eating wonderful southern vegetables, corn bread and of course pound cake.
Preheat oven to 350 degrees. Grease 2 loaf pans and line with parchment paper
Cream 1 cup of butter with 2 cups of sugar. Add 6 eggs, one at time until mixed. Combine 4 cups of flour with 1 tsp. salt and 2 tsp. baking powder. Measure out 1 cup of milk. Beat in the flour alternating with the milk, mixing just until incorporated
Pour batter evenly into prepared loaf pans or a tube pan. Bake loaf pans for 60 minutes or until toothpick inserted into center comes out clean. Immediately loosen cake from sides and cool for 10 minutes, then remove from pans.
Aunt Kathryn’s Chocolate Chip Cookies – Jennifer Todd
Since before I was born, Aunt Kathryn’s chocolate chip cookies showed up at every family gathering from holidays to baby showers to weddings. No exaggeration, every single gathering. It didn’t matter who brought them, made them, claimed them to be the best of Aunt Kathryn’s famous cookies, they always tasted exactly the same, their size the only differentiating factor. Far from today’s chewier, chunkier, and chocolaty-er cookies people tend to enjoy, the cakey consistency of these cookies brings me home. My grandfather passed just last month at the age of 98 – a plate of Aunt Kathryn’s Chocolate Chip Cookies stood proudly on the table at his final party. Bittersweet.
1 cup butter (2 sticks)
3/4 cup sugar
2 eggs (mix in 1 at a time)
1/2 tspn salt
1 tspn vanilla
1 tspn baking soda dissolved in…
1 tblspn hot water
2 1/2 cups flour
1 12 oz. package semi-sweet chocolate chips
Pre-heat over to 350%. Blend all ingredients together one at a time. Add flour a little at a time. Stir in chocolate chips with a spatula or spoon. Use a small spoon to scoop small amount onto a baking tray. Bake for 10 – 12 minutes. Cool on a rack.